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Pizzaiolo Video

 the Smart Oven™ Pizzaiolo

 

The first domestic benchtop oven capable of reaching 400°C

 

Overseas model shown


 

the Smart Oven™ Pizzaiolo

The first domestic benchtop oven capable of reaching 400°C

Overseas model shown

This content is hosted by a third party. By showing this external content you accept the terms and conditions of www.youtube.com

product shown is a prototype; final version may be slightly different

Pizza-topping

The Neapolitan pizza sets the benchmark 

There are many great tasting pizzas in the world, but it’s the classic wood-fired* style Neapolitan Pizza that sets the bar for pizza making. 

With its signature crust, marked with leopard spotting, perfectly charred base and gently cooked topping, the Neapolitan style has traditionally only been achieved by using a brick oven that delivers three types of heat – conductive, radiant and convective….     

*This product does not utilise any wood or wood by-product. The term “Wood
Fired” refers to the specific heat performance characteristics of this oven that
replicate that of a wood fired brick oven.

The Neapolitan pizza sets the benchmark 

There are many great tasting pizzas in the world, but it’s the classic wood-fired* style Neapolitan Pizza that sets the bar for pizza making. 

With its signature crust, marked with leopard spotting, perfectly charred base and gently cooked topping, the Neapolitan style has traditionally only been achieved by using a brick oven that delivers three types of heat – conductive, radiant and convective….     

*This product does not utilise any wood or wood by-product. The term “Wood Fired” refers to the specific heat performance characteristics of this oven that replicate that of a wood fired brick oven.

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The Neapolitan pizza sets the benchmark 

There are many great tasting pizzas in the world, but it’s the classic wood-fired* style Neapolitan Pizza that sets the bar for pizza making. 

With its signature crust, marked with leopard spotting, perfectly charred base and gently cooked topping, the Neapolitan style has traditionally only been achieved by using a brick oven that delivers three types of heat – conductive, radiant and convective….     

*This product does not utilise any wood or wood by-product. The term “Wood
Fired” refers to the specific heat performance characteristics of this oven that
replicate that of a wood fired brick oven.
the Smart Oven Pizzaiolo Pizza maker in Brushed Stainless Steel

The home pizza oven re-imagined

The pursuit of authentic wood-fired* style pizza at home usually requires a large, expensive (costing perhaps tens of thousands of dollars) and slow-to-heat brick style oven.

To replicate this same cooking method in a benchtop oven, we spent years researching different heating techniques, testing prototype after prototype, modifying our Element iQ™ System to create the first domestic benchtop oven that could not only reach 400°C but also deliver the three types of heat generated by a brick oven (conductive, radiant, convective) and deliver an authentic wood-fired* style pizza in 2 minutes.

The home pizza oven re-imagined

The pursuit of authentic wood-fired* style pizza at home usually requires a large, expensive (costing perhaps tens of thousands of dollars) and slow-to-heat brick style oven.

To replicate this same cooking method in a benchtop oven, we spent years researching different heating techniques, testing prototype after prototype, modifying our Element iQ™ System to create the first domestic benchtop oven that could not only reach 400°C but also deliver the three types of heat generated by a brick oven (conductive, radiant, convective) and deliver an authentic wood-fired* style pizza in 2 minutes.

The home pizza oven re-imagined

The pursuit of authentic wood-fired* style pizza at home usually requires a large, expensive (costing perhaps tens of thousands of dollars) and slow-to-heat brick style oven.

To replicate this same cooking method in a benchtop oven, we spent years researching different heating techniques, testing prototype after prototype, modifying our Element iQ™ System to create the first domestic benchtop oven that could not only reach 400°C but also deliver the three types of heat generated by a brick oven (conductive, radiant, convective) and deliver an authentic wood-fired* style pizza in 2 minutes.


See the Smart Oven Pizzaiolo in action!

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Los Angeles Food & Wine

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Local-Pizzeria-Comparison

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Tutorial: Neapolitan Pizza

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Learn About Manual Mode

 

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Neapolitan Pizza Dough

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*This product does not utilize any wood or wood by-product. The term “Wood Fired” refers to the specific heat performance characteristics of this oven that replicate that of a wood fired brick oven.
 

What is the Element iQ™ System?

Sage’s Element iQ™ System is a network of innovative and high performance components, utilising smart algorithms to steer power to where and when it is needed, to create and maintain the ideal baking environment for a variety of pizza styles.
 

Learn about the Element iQ System
⁠



At 400◦C, some interesting things happen…

Have questions about the Pizzaiolo? We got answers



At 400◦C, some interesting things happen…

Have questions about the Pizzaiolo? We got answers


Due to the extremely high temperatures being achieved, please ensure to place the oven in a well-ventilated area, as it will emit smoke when cooking. Do not use the appliance near the edge of a benchtop or table. Ensure the surface is stable, level, heat-resistant and clean.


The Sage Pizzaiolo oven features our Element iQ system, that adjusts what heating elements are on, and the power of each of the heating elements to achieve the optimum cooking performance. Each of the oven’s functions is preset with our recommended deck and top temperatures, that are based on recipes and testing. You can choose to use the presets ‘Wood Fired’, New York, Pan, Thin & Crispy or Frozen or if you prefer to customise your heat settings you can use Manual Mode. Please refer to the Instruction booklet for additional information.


This is normal. The door is vented to release steam created from high moisture content foods. Some of the condensed water may collect under the feet of the oven which can be wiped off with a damp cloth.


This is normal during cooking due to the extreme high temperatures and subsides quickly. To reduce this, try to limit the amount of flour/semolina used on your peel. We recommend 1/2 teaspoon on the peel. It is also recommended to use the oven in a well-ventilated area. Please refer to the Instruction Booklet for the additional safety information.


Don’t be alarmed. The oven cavity reaches high temperatures (400°C) so this can happen on occasions if ingredients fall on the active deck. Close the door if it is still open. On the rare occasion that the flare or flame does not self-extinguish within 20 seconds, unplug the unit and keep the door closed until the flame is out.